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Beef & Wild Mushroom Risotto Bowls

Beef & Wild Mushroom Risotto Bowls for Cozy Comfort Moments

Indulge in creamy Beef & Wild Mushroom Risotto Bowls that combine rich flavors and textures for an inviting homemade meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 1 cup Arborio Rice Essential for that creamy risotto texture; don't substitute with regular rice.
  • 2 tablespoons Olive Oil Used for searing and sautéing; can switch to butter for a richer flavor.
  • 1 medium Onion Adds sweetness; yellow onion is preferred for its mild flavor.
  • 3 cloves Garlic Enhances overall taste; fresh minced garlic delivers the best results.
  • 1 teaspoon Thyme Brings herbal notes; fresh thyme is ideal, but use dried sparingly.
For the Beef and Mushrooms
  • 1 pound Beef Strips Provides protein and heartiness; season generously for full flavor.
  • 8 ounces Wild Mushrooms Adds earthy depth; consider shiitake or chanterelle; creminis work if wild ones aren't available.
For Creaminess and Flavor
  • 4 ounces Cream Cheese Creates creaminess without heaviness; can substitute with full-fat cream cheese for a richer touch.
  • 1/2 cup Parmesan Cheese Adds richness and umami; optional for a vegan twist, but it hugely enhances flavor.
For Cooking Liquid
  • 1 cup White Wine or Broth Adds necessary acidity; for an alcohol-free version, substitute with broth and a squeeze of lemon.

Equipment

  • large skillet
  • Ladle

Method
 

Step‑by‑Step Instructions
  1. Pat the beef strips dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then sear the beef for about 2 minutes on each side until caramelized. Remove and set aside.
  2. In the same skillet, add more olive oil if needed and sauté the wild mushrooms for about 4 minutes. Then add onions and garlic; cook until onions are translucent, about 3–4 minutes.
  3. Add the Arborio rice to the skillet and toast it for about 2 minutes while stirring. Pour in white wine, scraping the pan. Stir until absorbed, then gradually add warm broth, stirring continuously for 20–25 minutes until creamy.
  4. Once creamy, turn off the heat and stir in cream cheese, Parmesan, and remaining thyme. Fold in the sautéed mushrooms and adjust seasoning as needed.
  5. Spoon the risotto into warm bowls and top with seared beef strips. Garnish with thyme and additional Parmesan if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 750mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 3mgCalcium: 150mgIron: 3mg

Notes

For optimal results, pat the beef dry before searing and stir consistently during risotto preparation.

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